There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.

This is my on-line recipe book with my adventures into finding healthy food for my family to eat....

Trying to cook more from scratch with less prepared foods.

Pages

Thursday, December 21, 2017

Stir together half and half, coconut milk and sugar in a large, heavy saucepan. Place over medium-high heat and cook, stirring until the mixture is very warm and the sugar has dissolved. Mixture should be very sweet, you can add more sugar if needed. You can use less if you don't want it really sweet.

Pour the mixture over the rice, stir well being careful not to smash the grains of rice. Cover and cook on low for 5 hours or on high for 3 hours. The pudding will bubble and the rice will be very soft. Turn the cooker off and let the pudding sit for 30 minutes before serving.

Measure 1/2 cup portions and form into 3-inch patties.
Place on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes.
Bake for an additional 5 to 7 minutes or until other side is browned.

Top with salsa and sour cream to taste.
I like to add fajita chicken and cheese also
My vegetarian daughter adds cheese, salsa, taco sauce and lettuce.

Sunday, August 23, 2015

I found a recipe on Pinterest for Chocolate Peanut Butter melt aways. I can't find in now but remember that it was 1/2 semi-sweet chocolate chips 1/2 peanut better and a teaspoon of coconut oil.

So when I was craving them I first look on my piniterst for the recipe and didn't find oh well I'll my luck. They where great. I was craving them but when I started to make them I found that all I had on hand was white chocolate chips! AND guess what they taste like reeses pieces!

Wednesday, June 17, 2015

1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)

1/2 teaspoon sea salt

1/4 teaspoon turmeric

Pinch of garlic powder

Pinch of paprika

Stove top method:

Combine all ingredients in a small sauce pan. Whisk to combine.
Heat until boiling. Simmer on low for 10 minutes string frequently. Once sauce has
reduced to the thickness you would like it remove from heat. Pour into bottle or jar . Can be stored in fridge for up to a month.

For a more mellow mustard, allow to sit for a few days to become less hot.

To microwave:
In a bowl whisk to combine. Place into the microwave and heat on
high for 1 minute. Remove from the microwave and puree with a stick
blender for 1 minute. Pour into a glass jar or container and allow to
cool uncovered. Once cool, cover and store in the refrigerator for up to
1 month.

Monday, May 18, 2015

Directions
In a half pint jar, add oats, milk, yogurt, and maple syrup. Put lid on jar.
Shake until well until combined.
Add your strawberry puree and stir until mixed throughout.
Refrigerate overnight or up to 2 days. Eat chilled.

*Strawberry puree I made because I had some teeth pulled. That way I had some for for a quick smoothie to drink. I put some fresh strawberries in blender. Then ran them threw a strainer to remove seeds (you don't have too ) I frozen the puree for even quicker smoothie!